Food: Beef Burgers with Gruyere and Caramelised Onions

Occasionally I'll suggest dinner options to my husband and the kids and nothing interests them - very frustrating - and then I'll suggest beef burgers and am greeted with instant smiles!  I like using Aberdeen Angus steak mince for making my beef burgers but any good quality steak mince will do.  I also opt for parmesan, rather than breadcrumbs, for binding the burgers, so as to keep them gluten-free. I've experimented with loads of toppings but my favourite at the moment is definitely anything containing caramelised onions, deliciously sweet and rich, the perfect complement to the gutsy beef.

Beef Burgers with Gruyere and Caramelised Onions

Beef Burgers with Gruyere and Caramelised Onions

For the Caramelised Onion
1 red onion,  sliced
1 white onion, sliced
25g butter
1 tsp thyme leaves

For the Beef Burgers
500g steak mince
50g parmesan, grated
1 red onion, finely chopped
1 egg, whisked
25g basil, finely chopped
2 cloves garlic, minced
1tsp coriander, crushed
1 tsp cumin, crushed
1 tbsp tomato paste
1 tbsp soy sauce
1/2 tsp salt
6 slices of gruyere cheese
6 burger buns
salad leaves

For the Caramelised Onion
1. Melt butter at a low temperature in a saucepan with a lid.

2. Add the onions and thyme and cover for 10minutes to allow the onion to sweat.

3. Cook at a low temperature for up to an hour until the onion has caramelised.

4. Season to taste.

For the Burgers
1. Combine the mince, parmesan, red onion, egg, basil, garlic, spices, tomato paste, soy sauce and salt.

2.Divide mixture into 6 and shape into balls. Place in fridge to firm up for 30 minutes.

3. Place in 220C oven for 30 minutes to cook, placing the sliced gruyere onto the burger for the final 5 minutes of cooking for melting.

To Assemble
1. Place burger and caramelised onion on a burger bun (I used gluten-free).
2. Add salad leaves, tomato, gerkins and ketchup.

Makes 6.



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